Zeppole di San Giuseppe (St Joseph's Day — Neapolitan)

Zeppole di San Giuseppe — the fried or baked choux pastry filled with pastry cream and topped with an amarena cherry — are the Neapolitan version of the St Joseph's Day (March 19) celebration pastry. Unlike the Sicilian sfinci, zeppole are made from choux pastry (pasta choux) piped into rings and either deep-fried until golden and puffed or baked until golden and crisp. The filling is a rich, vanilla-scented pastry cream (crema pasticciera), piped generously into the hollow of the pastry ring, and a preserved amarena cherry is placed in the centre. The preparation requires pastry skills — the choux must be properly cooked, the pastry cream must be perfectly set but smooth, and the piping must be controlled. On March 19, zeppole appear in the windows of every Neapolitan bakery and pastry shop, and buying them for the family is one of the day's customs.